Unit 2 Food and Culture

3 types of cooking traditions in France

1. French cuisine 2. Provencal 3. Regional cooking

3 Northern Regions of China

1. Shandon/Beijing 2. Hunan 3. Mongolia

3 Southern regions of China

1. Sichuan 2. Yunnan 3. Cantonese

5 basic sauces of France

1. espagnole 2. veloute 3. Bechamel 4. Tomato 5. Hollandiase

- Citric fruits, raw tomatoes, and peaches- May cause skin ailments

Acidic foods (Italy)

Fresh or cooked mixed foods tossed with thick sauces such as salad with miso dressing

Aemono

Deep-fried foods, such as deep fried tofu or katsu, served with dipping sauce

Agemono

- 11 am; usually eats various kinds of rolls w/ sausage, cheese, fried squid, bread with tomato, or an omelet -midmorning meal

Almuerzo (Spain)

Kansas City

BBQ

Dried salt cod cooked in olive oil and garlic

Bacalao al pil-pil (Spain)

Region of Spain where Lamb is the primary meat - charcoal-grilled lamb (specialty). - Seafood: -Bacalao al pil-pil - bacalao a la vizcaina - angulas is a favorite. -Garlic soup red beans w/ chorizo, eggs w/ peppers -simple rice puddings or fruit compotes are typical desserts.

Basque provinces

Regional area of China famous for peking duck and mu shu pork wrapped in Mandarin wheat pancakes topped with hoisin sauce

Beijing

Boston cream pie

Boston

Regional culinary trend: Boston beans, brown bread, and cranberry muffin

Boston

(black pudding)- Dark blood sausage and boudin blanc

Boudin noir (French)

Korean BBQ beef

Bulgogi (Korea)

Regional culinary trend: garlic

California

Regional area of China that is most familiar to Americans. Stir-fried dishes, seafood, delicate thickened sauces, and the use of vegetable oil. Dim sum (small bites), pork ribs, and meatballs served with tea.

Cantonese

Sample menu: -spring rolls or fried wontons - Har gau - Sui mai - Char siu bao - Egg custurd tartlets - Jasmine Tea or Chrysanthemum Tea

Cantonese Dim sum (China)

Cranberry juice

Cape cod

Stuffed pasta, named for its shape, a little hat

Cappelleti (Italy)

Celebration in Spain where the favorite foods are - Leche frita - Spanish carnival pancakes - asturian crepes - air Spanish fritters -Spanish bread pudding

Carnival (Spain)

- 10 pm to 12 pm - Consists of 3 light courses; such as soup or omelets and fruit. - Tapas are usually served as bars or cafes with Sherry or other wine - Offer finger foods- Olives, almonds, croquettes (Fried croquettes with fish, ham, cheese, etc.), stuffed mushrooms, shrimp, sausage bits, pieces of cheese, and other small bite - This meal may skip - supper or dinner

Cena (Spain)

Region of Spain where roasting is favored; limited diet; suckling pigs and baby roast lambs are favorites; garlic soups are starters of meal

Central region (Spain)

Rice cooked with other ingredients such as chicken, fish, vegetables (especially mushrooms) - specialty is rice with red adzuki beans

Chameshi

Steamed BBQ buns

Char siu bao (China)

Philadelphia

Cheesesteak

Very hot, thick paste made from brown bean sauce spiced with mashed chile peppers and vinegar

Chile bean paste

Nutritional status •Traditional diet is low in fat and dairy products and high in complex carbohydrates, sodium • 75% Lactose intolerance •Obesity low •accept personal responsibility for their health •Biomedical health care is underutilized because of language barriers •modest to touching

China (Nutritional Status)

- wide variety of foods, avoid very few - reflects the food habits and preferences of the Han people - few dairy products - grains are foundation of diet - rice: long grained, not sticky - congee - thousand-year old eggs (iron eggs) - chicken, pigeon, and quail eggs cooked in soy sauce until chewy - Unusual: snakes, frogs, turtles, sea cucumbers, seahorses, scorpions, soybeans - teas: green tea, black tea, oolong

China (Traditional foods)

Meal composition and cycle - 3 meals a day + snacks - balance yin and yang foods - proper amounts of fan (food made from grains) and cai (cooked meats and vegetables)

China (meal composition and cycle)

Made by boiling milk and then adding gypsum to curdle it. Excess liquid is pressed from the bean curd producing a soft or firm, bland, custurd like product

Doufu (tofu)

Holiday where the country sells Easter bread with hard boiled eggs still in their shells braided into it; roast baby lamb; artichokes.

Easter in Italy

- Famous for green noodles served with butter and grated parmesan cheese called fettuccini alfredo - Whole grilled fish and wild game dishes - Rosemary flavors - Tuscan and Chianti- Red wine

Florence (Italy)

crunchy, fried, dough powdered with sugar

Frappe (Italy)

Contemporary Foods: - influence on everyday American cooking - adapted their cuisine to the available ingredients and other ethnic cooking styles. - caribou

French (Contemporary Foods)

- 3 meals a day - Second helping uncommon; little snacking between meals- - Breakfast is very light: croissant or French bread with butter and jam; and strong coffee with hot milk or hot chocolate -Lunch is traditionally the large meal of the day - appetizer such as pate -Main course is meat, fish, or egg dish with a vegetable and bread. - If salad is eaten, it is served after main course -Dessert: At home - Usually cheese and fruit Restaurant- Ice cream (more fruit sherbet or sorbet), cakes, custards, and pastries - Wine served with meal; coffee served after meal - Dinner is similar but lighter - Starter course-Soup or appetizer - Then, main dish followed by a cheese course

French (meal composition and cycle)

- prevalence of hereditary hemochromatosis is higher -High consumption of added animal fats and oils is high -Obesity rate- Adults 40%

French (nutritional status)

- Bread - Grains - Pulses - pate (terrines) and rillettes - pastries and confectionaries -Button mushrooms -Flowers- Use violets, rose water, & orange flower water for sweeteners -jams and honey

French (staples)

Meal: - Boudin noir - boudin blanc - Goose or turkey with chestnuts - Meat pies Eve meal: Meatless, but the highlight is following 13 desserts

French Christmas Meal

Type of French cooking that is elegant and formal; prepared in the mostly restaurant using the best ingredients from throughout the country.

French Cuisine

Sample menu: - Pate and Baguette - Quiche (seafood, onion, or Lorraine) - Green salad - Selection of Cheese - Fresh fruit or tart aux pommes - wine

French Lunch

video: galettes and sweet crepe

French video foods

lumps of wheat or rice-based dough

Frittelle (Italy)

Chinese cheese - bean curd is fermented in brine and 100-proof liquor

Fuyu (sufu)

Regional culinary trend: vidalia onions, peanuts, and peaches

Georgia

Sample menu: · Cheese pierogi · Bratwurst or Kielbasa · Apple Sauerkraut · Danish Kringle or Sour Cherry Pie

Great Lakes

Sample menu: - deviled carb - chicken and sausage gumbo - pecan pralines or Mississippi mud pie

Gulf Coast Supper

shrimp dumplings

Har gau (China)

thick, brownish-red sweet-and-sour sauce that combines fermented soybeans with flour, sugar, water, spices, and garlic with chilies

Hoisin sauce

- The most elaborate Spanish festival held the week between Palm Sunday and Easter. - Confections and liquors such as coffee, chocolate, and anisette (licorice flavored) are served. Holiday sweets: - tortas de aceite - cortados rellenos de cidra - torteras - yemas de San Leandro - marzipan

Holy Week

Regional area of China known for sweet-and-sour freshwater fish

Hunan area

Meal composition and style: - Traditional breakfast: light, such as tea served with bread and jam - Lunch is the main meal of the day- Usually have wine - Starts with an appetizer course of antipasti - Next is minestra or asciutta -Main course is usually fish, meat, or poultry, roasted, grilled, pan-fried, or stewed. Served with starch or green vegetable followed by salad. Bread with olive oil and balsamic vinegar for dipping. -Dessert with fruit and cheese; special occasion ends with pastries, such as biscotti or ice-cream served with coffee or espresso. - Dinner is a lighter version of lunch-Usually have wine

Italian (meal composition)

Sample menu: -Crostini -Spaghetti con Cozze - Chicken Saltimboca - Sauteed Spinach -Biscotti and Espresso

Italian (sample menu)

Nutritional Status: - found that cancer rates increased as food habits changed - pasta consumption has fallen, and meat intake has quadrupled since 1950s - Rates overweight and obesity in women are 45% but are over 66% in men.

Italy (nutritional status)

Staples - Pasta is the typical dish throughout the nation. - Prepared fresh from dough - Made with addition of eggs or dried from a dough made without eggs. - traditionally served in 3 different ways: with sauce, in soup, or baked - In the north, fresh pasta are more common and stuffed versions made with bits meat, cheese, and vegetables. Examples; Ravioli - In the north, topped with rich cream sauces - Northern use more butter, dairy products, rice and meat more than the south. - Garlic is popular in the north - Parsley, basil, and oregano are common

Italy (staples)

Therapeutic uses of food: - classify foods as being heavy or light, wet or dry, and acid or nonacid. - Wet and dry-Refers to how foods are prepared ( with or without ample broth or fluid) - Acidic foods - Liver, red wine, and leafy vegetables are good for the blood - too many dairy products make urine hard (kidney stones) -A clove of garlic eaten daily may prevent respiratory infections -Raw egg or dandelion greens help with strength -Balsamic vinegar and olive oil are considered health promoting foods

Italy (therapeutic uses of foods)

Special desserts: - Panettone - amaretti - nougats at Christmas -confetti

Italy special desserts

•Traditional diet is high in carbohydrates and very low in fat and cholesterol •The leading cause of death for is cancer and heart disease •Disproportionately high rates of diabetes because of genetic predisposition for diabetes combined with increased fat consumption •Illness may be regarded as both a symptom of an unbalanced life as well as an impediment to fulfilling personal obligations •Formality and politeness are essential conversational elements in •non-touching culture, stand or sit farther apart than do mostAmericans

Japan (Nutritional Status)

•three meals a day + oyatsu •Simple meals, such as breakfast and lunch, are often ichiju - issei, dinner is usually ichiju sansei •All the dishes are presented at the same time in individual portions •Eating out is common

Japan (meal composition cycle)

•gohan- the main staple eaten with almost every meal •Prefer the short-grain rice that contains more starch and is stickier after cooking. •Su •Green tea- Served with most meals •Seaweed and algae- Use for seasonings, as a wrapping, or in salads and soups. • food cut into small pieces so it is easy to eat with chopsticks. various cooking styles

Japan (traditional food)

Sample menu: - Misoshiru (Miso soup) - Sashimi - Tempura or Yellowtail teriyaki - pickled cucumber - steamed rice, pickled ginger, wasabi, and soy sauce - sake (rice wine) or green tea

Japanese Family Dinner

BBQ sauce, sirloin

Kansas City

Contemporary food habits in US: •Eat rice at one meal daily; eat kimchi daily •Milk and dairy products not consumed are often well accepted in the United States •blended traditional flavoring and cooking techniques to American foods •Korean taco, kimchi quesadillas

Korea (Contemporary food habits)

•Foods are often seasoned before and after cooking •Five colors - white, red, black, green, and yellow - are important considerations in the preparation and presentation of dishes •Rice is the foundation of diet •Sinsullo •Seasonings- Garlic, ginger root, black pepper, chile peppers, scallions, and toasted sesame, ginseng, soy sauce, fish sauce, and hot mustard •Soup or a thin barley water- Used as a beverage •Herbal teas-Ginseng tea flavor cinnamon; spice tea •Rice tea-Common drink •Wine and beer- Wine is made from rice and other grains

Korea (Traditional food habits)

•Three small meals, with frequent snacking throughout the day •Rice is considered the main dish of each meal •Drinking is a social ritual, practiced mostly by men •Chopsticks and soup spoons are the only eating utensils used

Korea (meal composition and cycle)

Sample menu: - Soybeans sprout soup - Bulgogi - Seasoned Tobu (beat curd), and Chrysanthemum Leaf Salad - seasoned eggplant - steamed rice, kimchi - apple pear - barely water or ginseng tea

Korea (sample menu)

•Therapeutic uses of food •Um and yang •Home remedies include ginseng, ginger tea, yoojacha (hot citrus beverage), bean sprout soup, and lemon with honey in hot water •Good appetite is a sign of good health

Korea (therapeutic uses of food)

Lobster

Maine

Noodle dishes served hot or cold with dipping sauce or in broth with items such as meats, seafood, tofu, and vegetables

Men rui

- Mid-afternoon snack - 5 pm to 6 pm - Serve tea and pastries; such as roll or cake; drink

Merienda (Spain)

Sample menu: · Philadelphia Scrapple with Eggs · Pecan Sticky Buns · Toast with Apple Butter · Bagels and Cream Cheese

Mid-Atlantic

Health concerns: - Measures of ranked second highest for coronary risk factors -This region has highest smoking prevalence - Heavy drinking rates higher than average in several states ◦Highest rate in Wisconsin

Midwest

Traditional Fare: - described as farm food and typical American cuisine ◦Prime meat or poultry prepared simply; served with vegetables, potatoes, and fresh bread - a region of food traditions maintained over generations ◦Canning and freezing are common activities Other traditional fare: ◦1788: Marietta, Ohio was the earliest American settlement in this region ◦Farmers who raised hogs, corn, beans, squash and pumpkins, cabbage, and potatoes ◦Jerky was adopted from the Indians ◦Agricultural products and dairy products are still significant in this region ◦Illinois is the largest producer of horseradish in the United States Other traditional fare: ◦Irrigation improved crop production throughout the region ◦Iowa is the top pork producer in the nation

Midwestern fare and East North Central, West North Central

pickles, beer

Milwaukee

Regional area of China that eats mainly mutton (adult-sheep)

Mongolia

Steamed foods such as chawanmushi

Mushimono

Foods that are cooked at the table and one-pot dishes (nimono dish) usually heart combination such as sukiyaki and shabu shabu

Nabemono

Regional culinary trend: maple syrup

New England

clam chowder

New England

Sample menu: · New England boiled dinner · Boston Brown Bread · Blueberry pie or Apple Pandowdy with Maple Syrup

New England Supper

Regional culinary trend: blueberries

New Jersey and Midwest

Holiday in Spain that is custom to eat 12 grapes or raisins at the twelve strokes of midnight to bring luck for each month of the coming year - Lunch on the first day is usually a family meal and it starts around 3 pm or later because everybody has been celebrating till early hours

New Year's Eve and New Year's Day (Spain)

cheesecake, seltzer water, hot dog buns

New York City

Foods (usually single item) simmered in seasoned water or broth, such as fish in sake flavored broth

Nimono

Regional cooking of France that uses Seafood and lamb; foods are seasoned in subtly (delicately) way

North

Region of Spain where stewing is most common

North region (spain)

Regional cooking of France that uses lard, duck fat, and goose fat for flavors

North west and south central

Health concerns: - people living in these states are often healthier than the United States average ◦Those in these states are closer to national norms Four regions comparison ◦ranks second lowest for the prevalence of cardiovascular disease Healthy lifestyle activities ◦Lower smoking; higher physical activity

Northeast, New England, and Mid-Atlantic

Traditional Fare: ◦Abundance of the Atlantic ◦Plenty of native and introduced produce ◦Freshwater wealth of the many rivers and lakes Other traditional Fare: ◦Shaped predominantly by Native American preparation techniques combined with British homestyle cooking ◦Early immigrants were dependent on the skills and generosity of local Indians ◦Corn dishes were especially significant ◦Steamed, baked, and boiled puddings were eaten daily ◦Pork, cod, or beef flavored most main dishes; beans were eaten regularly Other traditional fare: ◦Native American fare was combined with immigrant preferences to produce a new regional cuisine ◦Greater use of pork (especially sausages) and dairy products, more baked goods, and stronger seasonings ◦Philadelphia was one of the first cities to enjoy ice cream, perhaps as early as 1782

Northeast, New England, and Mid-Atlantic

Regional area of Italy: - Risotto -polenta - Veal is served in osso buco (stew) and in veal piccata -Cheese: Gorgonzola Other northern area: - Centered on seafood - main dish- scampi - white wines

Northern area: Milan and Venice (Italy)

Region of Spain where fish is common and often fills empanadas (small pastry turnovers) - octopus flavored with paprika (specialty)

Northwest region (Spain)

Sample menu: · Chicken noodle soup · Meatloaf · Mashed potatoes · Pickled Cucumbers (Cucumbers In vinegar) · Apricot Kolaches

Plains Sample menu

Type of French cooking that traditionally eaten in this region resembles Italian, Greek, or Spanish culture not typical of French

Provencal cuisine

Oxtail - considered strengthening foods in china

Pu or bo foods

Type of French cooking that is a simpler fare made at home or local cafes- fresh local ingredients.

Regional cooking

The capitol of Italy - Fettucine alfredo, saltimbocca, Gnocchi (dumplings) - Fried artichoke and Lamb - Popular during Easter

Rome (Italy)

French Madi Gras - Feast on pancakes, fritters, waffles, biscuits, and cakes

Shrove Tuesday

Regional area of China that uses chiles, garlic, and Sichuan pepper. Typical dishes: hot and sour soup, camphor, and tea smoked duck, and an oily walnut paste and sugar dessert

Sichuan-Hunan

A Korean specialty, includes liver or beef, cooked egg strips, sliced vegetables, and nut cooked in a seasoned broth heated over charcoal (fire pot)

Sinsullo (Korea)

Health concerns: - Health risk indicators tend to be higher than in the rest of the nation -Rates of obesity are the highest in the nation - Lack of leisure time exercise, diabetes, low birth weight, and mortality rates are of concern in many states - Heavy drinking is substantially lower in some areas

South

Traditional Fare: - Traditional foods of the Native Americans, the European settlers, and the African slaves combined to create the foundation of southern fare - Southern lifestyle has fostered a culture of graciousness and cordiality Other traditional fare: ◦Hot breads are the cornerstone of every meal ◦Country hams, ribs, fatback, cracklings, and chitterlings were traditionally produced from hogs ◦The first broilers in the nation were marketed in Delaware during the 1920s ◦Seafood is especially important Other traditional fare: ◦Fare is similar to that of the Atlantic states but with more significant French overtones ◦French recipes for soups, stews, fricassees, and baked goods were added to the Southern mix ◦Cajun fare, created by French Acadians, is limited to the bayou country of Louisiana - gumbos, jambalayas, and étouffées

South, South Atlantic, East south central, and west south central

Sample menu: · Fried oysters · Shrimp Pilau · Okra with Tomatoes · Biscuits or Cornbread Ambrosia

Southeastern Luncheon

Regional cooking of France that uses old weather fruits and vegetables; garlic is used for flavor in many dishes.

Southern

Area of Italy: -"culinary capital of the south" - Favored- Pasta served with olive oil and garlic, or mixed with beans, in soup - Pizza- Use focaccia flat bread; calzones -Best known cheeses- Mozzarella, provolone, & ricotta Other regions: -Kid or baby lamb -Wild boar, chicken, fresh fish -Couscous (cuscus) -Desserts- Espresso bars, cannoli, cassata, ice-cream, zeppole - Marsala- Dry or sweet wine

Southern (Italy): Naples and Sicily

Region of Spain where deep fried foods is most popular but found in all regions; Fried fish - arroz negro - salmorejo - Most Spanish dishes prepared in the U.S. are similar to this region

Southern region (Spain)

Sample menu: - Posole/Pozole -Fresh Flour Tortillas - Jicama Salad or Nopalitos Salad - Biscochitos or Flan

Southwestern supper

Nutritional Status - Mediterranean diet- has been characterized as health promoting due to: -high intake of complex carbohydrates -high intake of protective phytochemicals -low intake of fat with a higher intake of monounsaturated fats- olive oil. -Equal amounts of meats and plant products are consumed -Obesity rates exceed 82 percent for men and 61 percent in women.

Spain (nutritional status)

Staples: - Grains and bread- pasta, rice, wheat, and bread -Pulses- Beans, chickpeas, lentils, peas -Nuts- Acorns, almonds, chestnuts, hazelnuts, lupines, peanuts, pine nuts, pistachios, walnuts -Dairy products- Milk, cheese, yogurt -Meat and sausage- Chicken and hens, ham, horse and foal, Oxen, cows, bulls, calves, partridges and quails, pork, wild boar, rabbit and hare, sausage, stag, deer, and turkey - Drinks and herbal teas- Absinthe, anise, beer, brandy, cava, chocolate, cider, coffee, must (sangria), rum, water, wine - Fish and seafood- Anchovies, anglerfish, codfish, eels and elvers, hake, herring, sea bream, tuna, marmitako, whale

Spain (staples)

Sampl menu: · Croquetas · Spanish potatoe tortilla - omelet · Empanadas · Gambas - grilled shrimp · Fried almonds, pieces of cheese, sausage bites · Sherry, beer, Sangria

Spanish Tapas (Spain)

yellow cornmeal bread made with eggs and milk. Baked slowly in a pan until golden crest forms on top and center remains custurd-like.

Spoon bread

Mixed salads with vinegar dressing, such as crab and cucumber with rice vinegar and soy sauce dipping sauce

Sunomono

Similar to soy sauce but with reduced spicing and added sugar

Sweet bean sauce

- Social act - 8pm to 9 pm - Usually eat tapas and drinks - Common to invite friends, relatives, and colleagues over

Tapeo (Spain)

Health concerns: - In general, people living are healthier than the national average - Lowest prevalence of cardiovascular diseases and higher rates of healthy lifestyle activities

West

Traditional fare: - Trappers and traders often survived on dried bison meat - Some miners prepared their own meals ◦Pork, beans, hardtack (biscuit or cracker) - Farmers and ranchers consumed game with cornbreads and potatoes - The growth of towns and the success of irrigation increased the food supply ◦Immigrants opened restaurants and markets - sourdough bread and caesar salad Other traditional fare: ◦Cooking was influenced by American and European settlers ◦Fare features the foods available in the cooler climates; meats are a specialty ◦Recreational hunting is popular ◦Game meats are favorites Cattle and sheep ranching are dominant agricultural activities Other traditional fare: ◦Climate is cool and moist in the northern areas; southern deserts abutting Mexico are hot and dry ◦Coastal seafood was a mainstay for many settlers ◦Small farms started by early settlers have grown into a significant industry ◦Dairying is significant

West, mountain states, the pacific states

Area of Italy: - Bologna-Pasta favorites -Spinach flavored lasagna noodles baked in a rague and white sauce, flavored cheese - tortellini - Cappelleti - Cured meats- Salami, pork sausage, prosciutto - Parmesan cheese - Vinegar made from white wine (grapes)

Westward area (Italy)

Ex) Leafy greens, such as spinach and cabbage are considered - Considered necessary when someone is sick and used to cleanse out.

Wet foods (italy)

cold foods, raw, soothing, cooked at low temperatures, white or light green color - Strengthen the blood and semen, and promote healthy flow of fluids necessary for the body to function properly. - Millet, milk, beet, bananas, tofu, and white root vegetables.

Yin foods (China)

Regional area of China that uses dairy products such as yogurt, fried milk curd, and cheese. Dishes are spicy and hot. Best ham and head cheese.

Yunnan

Almond macaroons

amaretti (Italy)

Tiny eel spawn cooked with olive oil, garlic, and red peppers

angulas

rice blacken with squid ink

arroz negro (Spain)

dry course, usually risotto

ascuitta (Italian)

Dried salt cod cooked in a sauce of onions, garlic, pimento, and tomatoes

bacalao a la vizcaina (Spain)

Boston

beans

Cooked fermented soybeans preserved with salt and ginger and added to dishes for flavoring

black bean sauce

(white pudding)- A light-colored sausage made from veal, chicken, or pork with milk

boudin blanc (French)

similar to black bean sauce but made with yellow soy beans

brown bean sauce

Seattle

cafe lattes

a mixture of white whiskey and red wine

caribou (French)

a cake composed of sponge cake layers with ricotta filling and a chocolate- or almond flavored sugar frosting

cassata (Italy)

Regional cooking of France where Beef and veal are favorites

central

- Main meal of the day - 2 to 4 pm -3-course meal- soup or salad, fish or meat and dessert - then fruit and cheese - Businesses close for several hours in the afternoon to accommodate lunch and a nap. - lunch

comida (Spain)

Color, sugar-coated Jordan almonds (little candies) at weddings.

confetti (Italy)

yellow cornmeal bread and water (lard if avaliable) mixed into a stiff dough, formed into sticks "corn sticks" or patties "hoecakes" and cooked in a skillet

corn pone

Made with white cornmeal, eggs, and water. No sugar added. Baked in a pan sliced into squares, served with butter, honey, or sorghum syrup.

cornbread

or small rectangular tarts filled with pureed sweetened squash

cortados rellenos de cidra (Spain)

usually yellow cornmeal bread with added pork cracklings for flavor, traditionally cooked in a frying pan on the strove

cracklin bread

-Time- 5 am to 8 am -Consists of a hot drink, coffee, white coffee (cream or milk), chocolate, or herbal teas -Foods- Sweet or salted- cookies; churros -breakfast

desyuno (Spain)

Regional culinary trend: key limes and key lime pies

flordia

baby horse

foal (Spain)

crepe with ham, cheese, and egg

galettes (French)

cooked rice

gohan (Japan)

Fried items and red meats- Difficult to digest

heavy foods (Italy)

yellow cornmeal and water dough, with added egg and buttermilk if available formed into balls and deep-fried

hush puppies

soup with one side

ichiju - issei (Japan)

soup and three sides

ichiju sansei (Japan)

Gelatin, custards, and soups-Easy to digest and appropriate for people who are ill.

light foods (Italy)

Regional culinary trend: lobster

maine

tuna pot

marmitako (Spain)

a confection of honey or sugar and almond meal

marzipan (Spain)

wet course, usually soup

minestra (Italian)

fermented bean paste

miso (Japan)

Food served at Japanese New Year's

mochi-rice cake, ozoni, otoso

Mississippi rocky

mountain oysters

Thick brown sauce prepared from osyters, soybeans, and brine

osyter sauce

a special rice wine

otoso (Japan)

snack

oyatsu (Japan)

soup cooked with mocha, vegetables, fish cakes, and chicken or eggs

ozoni (Japan)

cornmeal mush often served with cheese sauce and panettone

polenta (Italy)

§ Strozzapreti carbonara § Sugo con coda alla vaccinara ~ oxtail meat sauce § Cacio e Pepe Tagliolini ~ pasta, pasta water, pecorino romano, and black pepper

popular Italian foods from video

edible seeds of pod-bearing plants

pulses (french and spanish)

- traditionally been home-style food prepared with local ingredients - Dependent on agricultural conditions and seasonal availability - Ethnic and religious practices affect the development - Economics contribute to the popularity of certain foods, such as beer

regional fare

creamy rice dish cooked in butter and chicken stock, flavored with parmesan cheese and saffron

risotto (Italy)

fresh tomato soup thicken with bread crumbs and garnished with hard boiled eggs

salmorejo (Spain)

Thin slices of veal rolled in ham, cooked in butter and Marsala wine

saltimbocca (Italy)

Regional cooking of France that olive oil is important

southeast

prepared with soaked soybeans that are first pureed, then filtered, and then boiled to produce a white, milk-like drink

soy milk

cooked soybeans that are fermented and then processed into sauce

soy sauce

male deer

stag (Spain)

Rice mixed with rice vinegar is used in sushi

su (Japan)

dumplings that are wontons filled with bits of shrimp, crabs, and vegetables (pork dumplings)

sui mai (China)

clear soups like dashi or miroshiru

suimono

apple tart

tarte aux pommes (French)

Cake made with olive oil, sesame seeds, and anise

tortas de aceite (Spain)

large round cakes made with cinnamon and squash decorated with powered sugar

torteras (Spain)

cold foods include mung beans, winer melon, cucumber, most vegetables and fruits

um foods (korea)

broiled or grilled food (often marinated) like teriyaki or yakitori

yakimono

hot foods mostly high-calorie foods (energy), cooked in high heat, spicy, red-orange-yellow in color - support the health of kidneys and sexual power - keeps the mind alert, body strong, and healthy - beef, shrimp, kidneys, and liver

yang foods (China)

hot foods include meats include beef, mutton, goat, dog; chile peppers, garlic, and ginger

yang foods (Korea)

a sweet made by pouring egg yolks through tiny holes into boiling syrup

yemas de San Leandro (Spain)

hot citrus beverage

yoojacha (korea)

a deep-fried doughnut covered with powdered sugar

zeppole (Italy)